I - P / Employee Health
The operation had an employee health policy on file.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

IV - P / Demonstration of Knowledge
The person-in-charge was unable to answer questions regarding cooking, cooling and reheating procedures.

V - P / Food from Approved Source
All food comes from an approved supplier.

VI / Time/Temperature Controlled Safety Food
Corrected During Inspection Observed tomatoes being stored on top of the lettuce in the make table at 50F. PIC moved the tomatoes to the reach-in cooler.

VII / Protection from Contamination
Corrected During Inspection Observed raw meats being stored above pineapple in the make table cooler.

X / Chemical
Corrected During Inspection Observed a bottle of windex being stored on a food contact surface.